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Recent developments of oleogel utilizations in bakery produ..:
Demirkesen, Ilkem
;
Mert, Behic
Critical Reviews in Food Science and Nutrition. 60 (2019) 14 - p. 2460-2479 , 2019
Link:
https://doi.org/10.1080/10408398.2019.1649243
RT Journal T1 <Title>Recent developments of oleogel utilizations in bakery products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10408398.2019.1649243&Exemplar=1&LAN=DE A1 Demirkesen, Ilkem A1 Mert, Behic PB Informa UK Limited YR 2019 SN 1040-8398 SN 1549-7852 JF Critical Reviews in Food Science and Nutrition VO 60 IS 14 SP 2460 OP 2479 LK http://dx.doi.org/https://doi.org/10.1080/10408398.2019.1649243 DO https://doi.org/10.1080/10408398.2019.1649243 SF ELIB - SuUB Bremen
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